Slow and low is the way to go... I can leave ribs on for 4 hours easily.
I think we need to to an online fund account to buy this man a professional smoker so he can keep it going 24-7.
There’s also overnight smoking too. You’re right. I realized after I posted I had given too little time when I set the peg at an hour.
I was thinking more of the conventional burgers, hot dogs, and steaks on the outside grill, rather than basted and long cooked items.
Good point.